Make Ahead, Quick Fix
Pomegranate-Orange Sangria
Prep Time: 10 Minutes Start to Finish: 4 Hours 10 Minutes 16 servings
- 2 bottles (750 ml each) red or rosé (blush) wine
- 1½ cups pomegranate juice
- 1½ cups fresh orange juice
- ⅔ cup pomegranate- or orange-flavored liqueur or apricot brandy (5 oz)
- ⅓ cup superfine sugar
- 2 limes, thinly sliced
- 1 medium navel or blood orange, cut in half, thinly sliced
- 1 ripe pear, cut into cubes
- 1 cinnamon stick (3 inch)
- 1 bottle (1 liter) club soda or ginger ale (4¼ cups), chilled
- Additional cinnamon sticks, if desired
1 In large pitcher, mix wine, juices, liqueur and sugar until sugar is dissolved. Stir in limes, orange, pear and cinnamon stick. Cover; refrigerate at least 4 hours but no longer than 24 hours to chill thoroughly and blend flavors.
2 Add club soda to sangria mixture; stir to mix. Garnish with cinnamon sticks.
1 Serving: Calories 160; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 20mg; Total Carbohydrate 19g (Dietary Fiber 1g); Protein 0g Carbohydrate Choices: 1
Festive Touch Serve the sangria in a clear pitcher or punch bowl so the beautiful fruit takes center stage.
Festive Touch Like your sangria extra-cold? Fill 2 ice cube trays with distilled water. Cut 3 orange slices into 8 wedges each; add an orange wedge and several pomegranate seeds to each section of the tray. Place in freezer 1 to 2 hours or until frozen. Add ice cubes to glasses or punch bowl before serving.
